4 lb. chicken wings (about 24 wings)
1/4 c. wine vinegar
1 tbsp. salt
3 tbsp. curry powder
1 tbsp. ground cumin
1/2 tsp. ground cinnamon
1/4 c. oil

Cut wings into 2 pieces. In a large bowl combine vinegar, 1 tbsp. salt, curry, cumin, cinnamon and oil. Add wings, toss. Refrigerate overnight. Heat oven to 400 degrees. Put wings in a single layer in a shallow pan. Roast until browned, turning once about 30 minutes.